Seafood Chowder With Garlic Bread

Name: Seafood Chowder With Garlic Bread
Ingredients: 1 tablespoon vegetable oil; 1 white onion large, finely chopped; 2 stalks celery finely chopped; 2 pounds potatoes peeled, cut into 3/4 inch pieces; 1 teaspoon dried tarragon leaves; 27 ounces corn kernels rinsed; 2 vegetable bouillon cubes crushed; 1/2 pound garlic bread; 10 1/2 ounces white fish fillets boneless firm; 2/3 cup cream; 7 ounces peeled prawns cooked; 3 1/2 ounces smoked salmon sliced, to serve; fresh chives chopped, to serve

13 ingredients

3 steps

Ingredients

1 tablespoon vegetable oil
1 white onion large, finely chopped
2 stalks celery finely chopped
2 pounds potatoes peeled, cut into 3/4 inch pieces
1 teaspoon dried tarragon leaves
27 ounces corn kernels rinsed
2 vegetable bouillon cubes crushed
1/2 pound garlic bread
10 1/2 ounces white fish fillets boneless firm
2/3 cup cream
7 ounces peeled prawns cooked
3 1/2 ounces smoked salmon sliced, to serve
fresh chives chopped, to serve

Directions

1

Heat oil in a large heavy-bottomed saucepan over medium heat, add onion and cook for 2 mins, or until soft. Add celery, potatoes, tarragon and corn. Cook for 5 mins, or until heated through. Add crumbled bouillon cubes and 6 cups boiling water. Bring to a boil, reduce heat and simmer, uncovered, for 15 mins, or until potatoes are tender. Remove from heat and let cool slightly. Puree until smooth.
2

Meanwhile, warm or cook garlic bread according to directions on package.
3

To finish the soup, place pureed soup over low heat, add fish, cream and 1/2 the prawns. Cook for 5 mins, or until fish is cooked. Season. Ladle into serving bowls. Top with salmon, remaining prawns and chives. Serve with garlic bread.